• 45 mins
  • 2
  • Main
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Ingredients

2 x 200g chicken breasts
75g Country Range Lentils, soaked and then braised
1ltr Country Range Chicken Bouillon (made up)
splash of olive oil
Spiced Rub
1 pinch Country Range Celery Salt
1 pinch Country Range Curry Powder
1 pinch Country Range Ground Ginger
1 pinch Country Range Garam Masala
salt and pepper to taste
splash of olive oil

Method

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. To make the rub, simply mix all of the rub ingredients together.
  3. Lightly brush the chicken breast with olive oil. Spread the rub over the oiled side of the chicken and leave to one side.
  4. Heat the stock then reduce down until slightly thicker, add the lentils and simmer. Season to taste and leave to keep warm.
  5. Place a splash of olive oil into a pan andwhen hot, add the chicken breast. Seal until golden brown then place into the oven for 10-14 minutes.
  6. Spoon the lentils into a bowl, cut the chicken in half and place on top. Serve with a vegetable of your choice.
  • 3 hrs
  • 4
  • Main
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Ingredients

750g chuck steak, diced
50g Country Range Plain Flour
50g Country Range Tomato Paste
2 tsp Country Range Dried Thyme
2 tsp Country Range Dried Rosemary
1 ½ltrs Country Range Beef Bouillon (made up)
1 large carrot, peeled and diced
8 medium shallots, peeled
500ml red wine
75g Country Range Suet Pastry Mix
75g Country Range Plain Flour
cold water to bind
splash of olive oil

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  2. Place a splash of olive oil into a a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish.
  3. Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes.
  4. Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2 1/2 hours.
  5. For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side.
  6. Remove the stew from the oven. Roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.
  • 2-3 hrs
  • 4
  • Main
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Ingredients

1 ½ltrs Country Range Beef Bouillon (made up)
2 tsp Country Range Tomato Paste
1 tsp Country Range Dried Thyme
1 tsp Country Range Garlic Purée
850g dice beef
50g Country Range Plain Flour
250g Country Range Suet Pastry Mix
125g Country Range Plain Flour
cold water, to bind
500ml red wine
splash of olive oil
salt and pepper to taste

Method

  1. Add a splash of olive oil to a hot pan and seal the beef on a high heat. When golden brown, remove from the heat and leave to one side.
  2. Add the flour to the pan to form a roux, cook for 3-4 minutes until sandy coloured, then add the tomato paste and cook for a further 5-6 minutes.
  3. Add the red wine a little at a time, mixing until smooth, then add the garlic and thyme.
  4. Place the beef back into the sauce and leave to simmer.
  5. For the suet pastry, mix the suet mix, flour and seasoning together with a little water to form a pastry.
  6. Roll out the pastry to fit pudding moulds. Line the moulds and fill with the beef. Top up with sauce and allow to cool.
  7. Cover with a pastry top and place into a pan of boiling water. Steam with the lid on for 2-3 hours. Remove from the boiling water and allow to stand.
  8. Turn onto the plate and open up. Serve with vegetables and gravy.
  • 30 mins
  • 4
  • Dessert
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Ingredients

175g caster sugar
750ml sweet white wine
1 pinch Country Range Saffron Strands
8 small pears (or 4 large pears), peeled with stalks left on
1 Country Range Cardamom Pod, split lengthways
1 lemon (juice and zest)
Country Range Vanilla Ice Cream to serve

Method

  1. Dissolve the sugar in the wine with the saffron in a small pan. Bring to the boil and simmer for 2-3 minutes. Add the pears to the pan and coat them with the liquid. Add the remaining ingredients and simmer gently, spooning the liquid over the pears from time to time until the pears become tender, around 20-25 minutes. Remove the pears and transfer to a serving bowl.
  2. Next, vigorously boil the poaching liquid until it has reduced by half and is thick and syrupy.
  3. When the syrup has cooled, pour over the pears and serve with vanilla ice cream.
  • 15 mins
  • 4
  • Main
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Ingredients

75g Country Range Prawns
10g Country Range Smoked Paprika
3 sprigs of fresh coriander, chopped
25g creme fraiche
Blini
3 tbsp Country Range Plain Flour
1 egg
1 egg yolk
3 tbsp cream
50g Country Range Butter
salt and pepper, to season
25g Country Range Sundried Tomatoes, chopped
Citrus Dressing
1 orange, juice only
1 pink grapefruit, juice only
1 lemon, juice only
½ shallot, peeled and sliced
1 clove of garlic
1 sprig of fresh thyme
1 tbsp sugar
25g Country Range English Mustard
salt and pepper, to season
150ml Country Range Vegetable Oil

Method

  1. For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
  2. Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
  3. Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
  4. For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
  5. Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
  6. Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
  7. Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.
  • 30-40 mins
  • 02-Apr
  • Main
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Ingredients

200g Country Range Suet Pastry Mix
90ml cold water
3 tsp Country Range Dried Rosemary
500g stewing steak
2 tbsp Country Range Dried Sliced Onion
1 carrot, roughly chopped
4 tbsp Country Range Button Mushrooms
250ml strong dark ale

Method

  1. Place the suet mix and dried rosemary in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough. Roll into small dumplings.
  2. Re-hydrate the dried onion in water then fry in a little oil with the stewing steak in an ovenproof casserole dish for around 5 minutes.
  3. Add the carrot and mushrooms and enough of the ale to cover the ingredients.
  4. Place the dumplings on the surface of the stew.
  5. Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.
  • 15 mins
  • 2
  • Main
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Ingredients

150g Country Range North Atlantic Prawns
200g Country Range Basmati Rice
1 tbsp Country Range Vegetable Oil
2 tbsp Country Range Dried Sliced Onions
1 green pepper, finely chopped
2 tsp Country Range Tandoori Spice
300ml cold water

Method

  1. Gently fry the basmati rice in a saucepan with the dried onion and tandoori mix.
  2. Add the prawns, water and green pepper.
  3. Bring to the boil and simmer for 15 minutes until the rice is cooked.
  • 20 mins
  • 2
  • Main
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Ingredients

4 Country Range Pork Sausages
3 eggs
115g Country Range Self Raising Flour
50ml milk
fresh rosemary

Method

  1. To make the batter, beat the eggs then incorporate the milk/ Put the flour in a bowl, make a well for the egg mix and slowly mix in the flour.
  2. Cook the sausages.
  3. Pre-heat oven to 220°C/425°F/Gas Mark 7. Heat a little oil in a small tin.
  4. When hot, put the sausages into the tin and pour the batter mix on top. Add the fresh rosemary. Cook for 20 minutes until the batter is puffed and golden.
  5. Serve with vegetables and gravy.
  • 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50ml Country Range Green Pesto
50g Country Range Sundried Tomatoes, roughly chopped
1 tbsp Country Range Pine Nuts
parmesan cheese and fresh herbs, to garnish

Method

  1. Cook the pasta until soft/al dente.
  2. Spoon over enough pesto to cover generously.
  3. Lightly toast the pine nuts in a dry pan then add to the pasta along with the sundried tomatoes.
  4. Garnish with parmesan cheese and fresh herbs.
  • 15-20 mins
  • 02-Mar
  • Main
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Ingredients

2 handfuls of Country Range Long Spaghetti
450g minced beef
4 tbsp Country Range Button Mushrooms
270g Country Range Bolognese Sauce
fresh basil, to garnish

Method

  1. Cook the pasta until soft/al dente.
  2. Fry the minced beef, add the mushrooms then cover generously with the bolognese sauce.
  3. Stir the pasta into the sauce and serve with fresh basil and garlic bread.
  • 30 mins
  • 10
  • Dessert
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Ingredients

325g Country Range Crumble Mix
225g Country Range All Purpose Pastry Mix
225g plain cookie mix
150ml cold water
400g Country Range Solid Pack Apples, sliced

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the cookie and pastry mixes into a bowl fitted with whisk beaters. Add the water and mix on slow speed until a dough is formed.
  2. Roll the dough out and press into a lightly greased tin 25cm x 20cm (10" x 8"). Top with apple slices.
  3. Sprinkle with crumble mix and bake for abour 25-30 minutes until golden brown.
  • 1 hr 15 mins
  • 20
  • Dessert
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Ingredients

500g Country Range Suet Pastry Mix
225ml cold water
100g Country Range Raspberry Jam
100g Country Range Glacé Cherries, finely chopped

Method

  1. Place the suet mix in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough.
  2. Roll out the dough, spread with raspberry jam and chopped cherries then roll up.
  3. Place in a greased sleeve tin and steam for 1 hour and 15 minutes.
  • 1 hr 30 mins
  • 10
  • Main
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Ingredients

600g lamb, diced
225g onion, peeled and chopped
325g carrot and swede, peeled and chopped
450g potatoes, peeled and diced
550ml cold water
75g Country Range Gravy Mix

Dumplings
450g Country Range Suet Pastry Mix
225ml cold water

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Dry fry the lamb in a saucepan until brown on all sides. Add the onion and continue to fry for 2-3 minutes.
  2. Add the vegetables and first lot of water, cover the pan, bring to the boil and simmer for about 1 hour or until the lamb is tender.
  3. Mix the gravy mix with a little cold water to form a smooth paste, add to the stew and stir until thickened. Transfer to an ovenproof casserole dish and place in the oven for 1 hour and 30 minutes.
  4. Place the suet mix in a bowl fitted with dough hooks. Add the second lot of water and mix to give a soft dough. Roll into small dumplings.
  5. Place the dumplings on the surface of the stew, cover and cook for the last 10 minutes of cooking time.
  • 27 mins
  • 4
  • Starter
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Ingredients

2 small cauliflowers
1 onion, chopped
2 shallots, finely chopped
75g Country Range Butter
1 tsp Country Range Dried Thyme
2 tsp Country Range Minced Garlic
1 tsp Country Range Dill Tops
2 Country Range Bay Leaves
milk, to cover
1 baguette, sliced
Country Range Extra Virgin Olive Oil
100g Stilton cheese
salt and pepper to taste

Method

  1. Cut out the stalks of the cauliflower and chop into small pieces.
  2. In a large saucepan, gently fry the chopped onion and shallots in the butter with the thyme, garlic and dill.
  3. Add the cauliflower pieces and bay leaves and continue to cook for a further 2 minutes.
  4. Cover with milk and simmer for 20 minutes. Remove a few florets of cauliflower and set aside to use for decoration.
  5. Season the cauliflower mixture to taste and puree to a smooth consistency.
  6. Meanwhile, toast the bread and drizzle with a little oil. Sprinkle with the cheese and grill until golden and bubbling. Serve the soup garnished with the cauliflower florets and stilton croutons on the side.
  • 25 mins
  • 12
  • Starter
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Ingredients

500g Country Range White Bread & Roll Mix
325ml warm water (30°C/86°F)
25g fresh basil, finely chopped
100g Country Range Sundried Tomatoes in Olive Oil, drained and roughly chopped
15ml oil from sundried tomatoes

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the bread and roll mix in a bowl fitted with dough hooks. Blend in the warm water on a slow speed for 1 minute, scrape down and continue to mix on medium speed for a further 6 minutes. Add the basil, sundried tomatoes and oil for the last minute of mixing time.
  2. Shape dough into a loaf, twist or plait. Place in a 900g (2lb) loaf tin or on a greased baking tray.
  3. Leave to prove in a warm place until doubled in size.
  4. Bake for 20-25 minutes until golden brown.
  • 15 mins
  • 13
  • Starter
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Ingredients

450g Country Range White Bread & Roll Mix
310ml warm water (30°C/86°F)

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the bread and roll mix in a bowl fitted with dough hooks. Blend in the warm water on a slow speed for 1 minute.
  2. Scrape down and mix on medium speed for a further 6 minutes ensuring the dough is kneaded and stretched thoroughly during mixing.
  3. Cut and shape as required. Cover dough and proved in a warm place until it doubles in size (about 25-40 minutes). Bake for 10-15 minutes until golden brown.
  • 50 mins
  • 16
  • Dessert
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Ingredients

225g Country Range Ginger Sponge Mix
225g Country Range Sponge Mix
225ml cold water
Topping
75g lemon fudge topping mix
25ml boiling water

Method

  1. Pre-heat oven to 170°C/325°F/Gas Mark 3. Place both sponge mixes in a bowl fitted with whisk beaters and blend in the cold water on slow speed for 1 minute. Scrape down and continue mixing for 4 minutes on medium speed.
  2. Pour into a greased and lined loaf 900g (2lb) loaf tin then bake for 50-60 minutes. Leave to cool.
  3. Place the lemon fudge topping mix in a bowl fitted with whisk beaters and blend in the boiling water on slow speed for 1 minute. Scrape down and whisk for a further 2 minutes on high speed.
  4. Spread the topping over the loaf.
  • 40 mins
  • 10
  • Dessert
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Ingredients

450g Country Range Ginger Sponge Mix
225ml cold water
225g golden syrup

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters and blend in the water on slow speed for 30 seconds. Scrape down and mix for 3 minutes on medium speed.
  2. Spread the syrup in the base of a greased deep dish or tin 22.5cm x 22.5cm (9" x 9").
  3. Sprad the sponge over the syrup and bake for 35-40 minutes.
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